6. Turkey and Quinoa Stuffed Feta Peppers

Servings: 6

Preparation time: 15 minutes

Cook time: 65 minutes

Ready in: 1 hour and 20 minutes

Ingredients

• 6 medium green bell peppers, tops cut and seeds removed
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 8 ounces ground turkey
• 1 medium onion, chopped
• 1 cup cooked quinoa
• 1 cup crumbled feta cheese
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 cup cold water
• 1 cup tomato sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon raw honey

Directions

• Preheat oven to 375 degrees f (190 degrees c). Arrange the bell peppers, standing upright, in a 9x12-inch baking dish.
• Heat olive oil in a skillet over medium heat.
• Add garlic and sauté until lightly browned. Add the turkey and onions, and cook until turkey is browned, about 5 minutes. Remove from pan and transfer mixture to a large bowl. Mix in the quinoa and feta cheese.
• Mix thyme, rosemary, cinnamon, nutmeg, salt, and pepper in a small bowl then sprinkle into the turkey mixture. Mix well to combine.
• Fill bell peppers with turkey mixture.
• Stir together water, tomato sauce, lemon juice, and honey. Pour half of the mixture over peppers, and half over bottom of dish. Cover with foil.
• Bake for 45 minutes then bake uncovered for another 15 minutes, basting occasionally with sauce, until internal temperature reaches 160 degrees F (70 degrees C).